Quinoa Corn Cakes with Peach, Avocado, and Tomato Salsa

August 17, 2012 by

Good morning, friends! It’s Friday!! Yeah!! Hubs and I are in Orlando this weekend visiting family. It’s nice to get away for a weekend after the long two weeks I’ve had!

Today I am guest posting on Kym’s lovely blog, Free Spirit Eater. Kym was one of the first people I met when I first starting blogging and she is so incredibly sweet and supportive! I’m so happy to be on her blog today!

I made some tasty little quinoa corn cakes topped with fresh peach, avocado, and tomato salsa! These cakes are light on the tummy, but so tasty. I think I could just eat the salsa with a spoon!

So, please go check out the recipe and say “hi” to Kym!!
Filed Under: Appetizers, Low-Carb, Low-Fat, Sides, Vegetarian/Vegan · Tagged With: , , , , , , , , , , , 15 Comments

Lemon Chicken Saltimbocca

July 20, 2012 by

Traveling for 3 weeks is pretty exhausting. The hubs and I enjoyed our time visiting my family in Cleveland, but then we had to head up to Montreal because I had a conference for work. Unfortunately a few days before we left Cleveland, I sprained my ankle. My right ankle is totally shot. I’ve sprained it so many times. One wrong step and I am done! My dad put in some new flooring in the garage over the cement, but he had not yet cut through the new flooring where there is a drain. So if you step in that spot, it sinks down. Sooo yeah…I stepped in that spot, with my right foot. Dad, if you are reading this, I am going to sue you, k? K.

Since we drove all the way to Cleveland, we decided to just drive to Montreal, and by “we”, I mean my husband. I sat and played on my phone and iPad like the entire time until we reached Canada and I lost my phone service! Wahhhhhh!

After getting lost just one time, we finally made it to the Westin hotel in Montreal. It was a really nice hotel and we had a great room! When we walked in, they had this nice spa-like music playing. And we also got stuck with a room with separate beds, which was actually a good thing as I could stretch out more!

After the first night in the hotel, I then got sick. I know, wtf? I am a complete disaster. So now I was sick and hobbling around. So pathetic! Due to my ankle, illness, and the fact I needed to work on my dissertation, we didn’t really get to explore the city much which was really disappointing because it was really cool! I didn’t even manage to get some poutine! :(

I did my poster presentation which went really well! Going to conferences is a great way to meet new people to collaborate with and to get some new ideas! But, after being away from home and in my condition, I really just wanted to go home! But, of course, we drove, so we then had to drive all the way from Montreal to Florida! The first day of our drive was just awful. It rained the entire time and it took us an extra two hours to get to our first stop for the night. And it didn’t just rain, it poured! We could barely see out the window.

Two days later, we finally made it home and we couldn’t be happier! And now my poor husband is sick! This certainly was not the most exciting trip. We had hoped to make a lot of stops along the way and to make a really fun trip out of it, but we just couldn’t with my deadline. And let me tell you, it is not wise to spend so much time in the car with a sprained ankle! I was in so much pain from the lack of keeping it elevated and icing it.

So that was our trip. Kind of disaster, right?

Anyway, let’s talk about this chicken. Lemon Chicken Saltimbocca. Wow, this was really tasty! And even better it was super easy to make! I loved the tang of the lemon and the saltiness from the prosciutto. And with the sage leaves, it was so flavorful! I served it with some lemon orzo and steamed broccoli. Totally making this again…and soon!

Print
Lemon Chicken Saltimbocca

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cutlet

Calories per serving: 202

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/8 tsp. salt
  • 10-12 fresh sage leaves
  • 2 ounces thinly sliced prosciutto, cut into 8 thin strips
  • 4 tsp. extra virgin olive oil, divided
  • 1/3 cup fat-free chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. cornstarch
  • lemon wedges

Instructions

  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, and secure the sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to pan and swirl to coat. Add the chicken to the pan. Cook for about 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Whisk together the broth, lemon juice, and cornstarch in a small bowl. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan and bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon the sauce over the chicken. Serve with additional lemon wedges, if desired.

Notes

Recipe from Cooking Light (Jan. 2011)

http://eat-drink-love.com/2012/07/lemon-chicken-saltimbocca/
Filed Under: Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , , , 25 Comments

Sweet Pea Feta Parmesan Dip

July 18, 2012 by

Happy Hump Day, friends! You will have to excuse me as I am totally exhausted from driving from Montreal all the way to Florida these past few days! Not to mention all that traveling we did in Cleveland! I will share some details of our trip later this week, but while I try to get settled in, I have a really special treat for you all!

Today, I am so happy to have the fabulous Cassie from Bake Your Day as a guest poster! I have been reading Cassie’s blog for some time now and she is seriously one of the sweetest gals ever! And you can pretty much find any kind of recipe you want on her blog because she makes it all! Mexican Quinoa Salad with Creamy Avocado Dressing, Spicy Peanut Noodle Stir-Fry, Butterscotch Cashew Pretzel Cookies, White Cheddar Grilled Cheese with Avocado and Tomato, Vegan Banana Nut Breakfast Cake, and I could go on and on! So, after you check out the delicious recipe Cassie prepared for today, go check out some of her other recipes! Take it away, Cassie!

———————————-

Hi Eat, Drink, Love readers! I am Cassie and I blog about my love for life and food at Bake Your Day. I have loved watching this space grow, Stephanie has some creative ideas, and she always seems to put a great healthy spin on her recipes.

I decided to take a somewhat healthy spin on the recipe for today with a dip. I love dips. Actually, I love all snack foods. But let’s face it: snacks usually don’t have many health benefits to them. This one, however, is sort of sneaky because the base of the dip is sweet peas. I added lots of garlic and feta cheese, along with lemon juice and fresh sage leaves. It is crisp, light and almost refreshing for a summer party!

I have never actually been a fan of peas but for some reason I have had the idea of a pea dip in my head for quite some time. For some reason I was just convinced that pureed peas would somehow be different than their whole form. And I was right, I adored this dip. The peas paired perfectly with the cheeses and garlic and the texture was very pleasing. Just don’t tell anyone it’s made with peas!

Print
Sweet Pea Feta Parmesan Dip

Ingredients

  • 2 cups shelled peas
  • 2 tsp. kosher salt, divided
  • 1 cup feta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic
  • 1 lemon, zested and juiced
  • 1/4 cup fresh sage leaves
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the peas and blanch for 30 seconds. Transfer the peas to an ice bath.
  2. Meanwhile, add the feta cheese, parmesan cheese, garlic, lemon zest, 1 teaspoon lemon juice, sage, and remaining salt to a food processor. Drain the peas and add them to the food processor. Pulse just until the mixture comes together and is smooth. Add the olive oil and pulse until distributed.
  3. Spoon the dip into a bowl and sprinkle on freshly ground black pepper to taste. Serve the dip with grilled baguette, tortilla chips or crackers.

Notes

Cassie’s Notes:

Store the dip in the refrigerator. Allow the dip to sit at room temperature for 30 minutes before serving. If it tightens up too much after being refrigerated, simply stir in 1-2 teaspoons of olive oil and mix well.

I used frozen, shelled peas for this dip. If you use frozen, thaw the peas and allow them to drain of excess water before blanching them.

No interest in using peas? Try edamame instead!

Recipe from Bake Your Day

http://eat-drink-love.com/2012/07/sweet-pea-feta-parmesan-dip/
Filed Under: Appetizers, Dips/Sauces, Low-Carb, Low-Fat, Snacks · Tagged With: , , , , , , , 20 Comments

Skinny Bitch Tuesdays: Quinoa Pilaf with Mushrooms and Caramelized Onions

June 5, 2012 by

Welcome to Skinny Bitch Tuesdays! I’m so excited to be teaming up with Claire, Kelly, Michelle, and Jennifer to cook our way through the kick-ass healthy cookbook, Skinny Bitch by Kim Barnouin! When Claire first contacted me to ask if I wanted to be a part of this awesome group, it was an easy answer! I’ve been wanting to get the book and this was the perfect opportunity!

We will be cooking a recipe from the Skinny Bitch cookbook twice every month. One of the great things about our little group is that we can change up the recipes however we want so you can plan to see different takes on each recipe we make out of the book!

One thing to note about Skinny Bitch is that the recipes are vegan, which I have no issues with, but I am not personally a vegan. I will definitely make some of the recipes vegan as written in the book, but some of them might be changed up a bit. Especially if I am making them for my sweet, but picky husband! :)

Our first recipe is the Wild Rice Pilaf with Pine Nuts, Currants, and Caramelized Onions. While I love rice, I don’t eat it too often as quinoa is my grain of choice so the first thing I swapped was the quinoa for the rice. One great thing about this swap is that it cuts a lot of prep time as rice takes longer to cook than quinoa. I also added sauteed mushrooms and left out the currants as I didn’t really want this to be sweet. If you want a more wild rice look, try using tricolor quinoa!

Print
Quinoa Pilaf with Mushrooms and Caramelized Onions

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients

  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • 2 tbs. extra virgin olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, roughly chopped
  • 2 cloves garlic, minced
  • 1/3 cup pine nus, toasted
  • 2 tbs. parsley, chopped
  • salt and pepper to taste

Instructions

  1. In a saucepan, heat the broth and quinoa on medium heat. Bring to a boil, and then lower the heat to a simmer, cover, and cook for about 15 minutes until the broth is absorbed and the quinoa is cooked.
  2. While the quinoa is cooking, heat the olive oil in a sautee pan on medium high heat. Add the onions and mushrooms and cook for about 5 minutes. Lower the heat to medium heat and add the garlic. Cook for another 30 seconds or so and pour the mixture into a bowl.
  3. In a large bowl, add the cooked quinoa and mushroom and onion mixture. Toss to combine. Stir in the toasted pine nuts and parsley. Add salt and pepper to taste, if needed. Serve.

Notes

Adapted from Skinny Bitch

http://eat-drink-love.com/2012/06/skinny-bitch-tuesdays-quinoa-pilaf-with-mushrooms-and-caramelized-onions/

Don’t forget to check out the posts from the other Skinny Bitch gals!

Claire of The Realistic Nutritionist

Jennifer of Peanut Butter and Peppers

Michelle of The Healthy Bites
Filed Under: Low-Carb, Low-Fat, Sides, Vegetarian/Vegan · Tagged With: , , , , , , 42 Comments

Cashew Chicken

May 18, 2012 by

I think computers hate me. It’s been a long week with nothing but technical problems. First, my crappy work laptop decided to start acting up and I had to get a loaner. Earlier this week I was pulling my hair out trying to run my analyses for my dissertation because I couldn’t get my models to run. Finally I figured it out, got them to run and then realized that the version of the software I had is really old and it didn’t give me all of the information I needed. UGHHHHH!! So, ok, I can just run them on a computer that has the new version and I will get what I want, right? WRONG! I worked all yesterday on a different computer with the new version and the models won’t run. WAHHHHHHHH!! Someone, please, pass me a drink!!

All of these issues have not really made me want to get in the kitchen and cook a big meal. I’m all about quick meals right now. I’m also all about trying to make my own Chinese take-out meals. This cashew chicken recipe might be my new favorite. Seriously, we had it two days in a row. That’s pretty serious stuff, people.

I made some rice on the side, but really, I didn’t really want the rice. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!

Print
Cashew Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 2 tbs. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbs. canola oil
  • 1 tbs. sesame oil
  • 2 cups broccoli florets, rinsed
  • 1 cup frozen shelled edamame (or regular green peas)
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, sliced
  • 1/2 cup dry-roasted cashews, unsalted
  • 1 tbs. rice vinegar
  • 3 tbs. honey
  • 2 tbs. low-sodium soy sauce
  • 1 tbs. Sriracha

Instructions

  1. In a bowl, combine the cubed chicken, cornstarch, salt and pepper. Toss until the chicken is well-coated.
  2. Heat a large skillet on medium heat. Add the canola oil and the sesame oil. Add the chicken and cook for approximately 5 minutes or until the chicken turns a light golden brown.
  3. Add the broccoli, red pepper, onion, and edamame (or peas) to the chicken and cook until crisp-tender and the chicken is cooked thoroughly.
  4. While the veggies and chicken are cooking, combine the rice vinegar, honey, soy sauce, garlic, and Sriracha in a bowl. Whisk together until well-combined. Pour the mixture on the chicken and veggies and toss to coat.

Notes

From Cooking Light

http://eat-drink-love.com/2012/05/cashew-chicken/
Filed Under: Chicken, Entrees, Low-Carb · Tagged With: , , , , 38 Comments

Cinco de Mayo Recipe Round-Up

May 4, 2012 by

It’s Friday, Friday, gotta get down on Fridayyyy…J/K

Hopefully you all have some fantastic plans for Cinco de Mayo this weekend. Me? Well, as you know, I am chained to my desk and computer working on this dissertation! But, I will at least try to make some good eats for me and Hubs!

No new recipe today, but I thought I would share some yummy recipes that I think would be perfect for your last-minute Cinco de Mayo menu!

Let’s start with the best part…drinks!

1. Skinny Raspberry Margaritas
2. Peach Grapefruit Sangria

Dips:

1. Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips
2. The Best Dang Guacamole

Entrees:

1. Slow Cooker Chili Lime Pulled Pork Tacos
2. Southwest Chicken Salad with Avocado Lime Dressing
3. Skinny Chicken Enchiladas
4. Cilantro Lime grilled Chicken Tacos

I hope you enjoy these recipes and have a great weekend!
Filed Under: Appetizers, Chicken, Cocktails, Dips/Sauces, Drinks, Entrees, Low-Carb, Low-Fat, Low-Sugar/Sugar-Free, Pork, Snacks · Tagged With: , , , , , , , , , , 16 Comments

Skinny Raspberry Margaritas

April 25, 2012 by

Skinny Raspberry Margaritas

Writing your dissertation = need for alcohol.

I could end this post without saying another word, but that would be weird.

I love fruity margaritas. But, there is one problem with most margaritas you get out at your local Mexican restaurant or in the liquor store. Any guesses? Ok, I’ll tell you. Sugar. So much sugar. I HATE drinks that taste like pure sugar. Blech. No good.

And ok, so I lied. There is actually more than one problem with store-bought margaritas. I don’t like mixes. And I don’t like all the calories. So there are three problems (yes, I can count gooder than you think. And yes, I just said gooder).

I love me a Skinnygirl Margarita because it has a nice light taste and it’s not loaded with sugar. I really like fruity margaritas so I attempted to do my own twist on the Skinnygirl Marg with a Skinny Raspberry Margarita. My goal was to use as many natural ingredients as possible and to keep the calorie count low. This margarita comes in around 160 calories. The average calories in a regular margarita can range anywhere from 300-750 calories. So, I consider this a win in the calorie department.

Now, I only used fresh raspberry puree. The raspberry flavor in these margaritas is very subtle. If you want it to be fruitier, then I recommend making more of the puree. Or, you can always add some raspberry liquor or triple sec! If you prefer a frozen marg, just throw all of the ingredients in a blender with some ice and there you go! This margarita is perfect to serve at your Cinco De Mayo party!

Skinny Raspberry Margaritas

Print
Skinny Raspberry Margaritas

Prep Time: 10 minutes

Yield: 2 margaritas

Calories per serving: 162

Ingredients

  • 3 oz. fresh or frozen raspberries
  • 4 oz. silver tequila
  • 1 lime, juiced
  • 6 oz. club soda
  • 1 tbs. agave nectar (or to taste)
  • Splash raspberry liquor and/or Triple sec (optional)

Instructions

  1. Add the raspberries to a blender or food processor. Blend until smooth. Place a fine mesh strainer over a bowl. Pour the puree into the strainer to remove the seeds.
  2. Add the remaining ingredients plus the strained raspberry puree into a pitcher. Stir to combine. Serve over ice.

Notes

Adapted from The Skinnygirl Margarita

http://eat-drink-love.com/2012/04/skinny-raspberry-margaritas/

Skinny Raspberry Margaritas

Filed Under: Cocktails, Drinks, Low-Carb, Low-Sugar/Sugar-Free · Tagged With: , , , , , 68 Comments

Macadamia Crusted Tilapia with Mango Pineapple Salsa

March 26, 2012 by

Do you ever have one of those weekends where come Sunday night, you don’t really know what the heck you spent the entire weekend doing? Kind of like when you read a page in a book and when you get to the end, you have no idea what you just read? That was me this weekend. I don’t think I did anything. Aside from cooking, grocery shopping, and lunch with the hubs, I did a whole lot of nothing. I wasn’t feeling too hot on Friday night and ended up going to bed really early. I know, I’m so wild.

Oh, and how annoying is it when you have a recipe all planned out and when you get to the store, they don’t have one of the ingredients you need? I had that issue with this recipe. My original plan was to use mahi, but the store had none. Sigh. I called two other grocery stores and neither of them had mahi! What. The. Heck?! Since I already bought all of my other ingredients the previous day, this recipe WAS going to happen. So, I surveyed the fish they did have and decided on tilapia, which actually worked really well. This dish is nice and light and really refreshing with the mango pineapple salsa! I served it over some rice with a hint of lime and with some roasted plantains! Yum!

Print
Macadamia Crusted Tilapia with Mango Pineapple Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

    For the Fish
  • 4 tilapia fillets (about 6 ounces each)
  • 1 1/4 cups macadamia nuts
  • 1/2 cup panko bread crumbs
  • 1 can light coconut milk (can also use regular milk)
  • 1 lime, juiced
  • salt
    • For the Salsa:
  • 1 1/2 cup mango, diced
  • 1 1/2 cup pineapple, diced
  • 1/4 cup red onion, chopped
  • 2 tbs. cilantro, chopped
  • 1 tbs. rice vinegar
  • 1 tbs. lemon juice
  • 1 tbs. chopped jalapeno pepper (optional)

Instructions

  1. Preheat oven to 350 degrees. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs into a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl.
  2. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture. Place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12-15 minutes or until a light golden brown.
  3. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.
http://eat-drink-love.com/2012/03/macadamia-crusted-tilapia-with-mango-pineapple-salsa/
Filed Under: Entrees, Fish, Low-Carb, Low-Fat · Tagged With: , , , , , 47 Comments

Spicy Sausage and Broccoli Pasta

March 5, 2012 by

Being a grad student, we don’t usually get “breaks”. The days of enjoying a nice summer vacation or winter break are long gone! This week is spring break and I am thrilled that my advisor told us to take the week off! Although I still have a lot of writing to do this week, not having to get up super early just to get a stupid parking space on campus is going to be wonderful! I am going to sleep in everyday this week and nobody can stop me!!! Ha!

So this onto this pasta…This recipe comes from my sister-in-law and mother-in-law and is in the cookbook my friends and family gave me for my bridal shower (yeah, remember that book?! I haven’t forgotten about it!)! My mother-in-law made this for us when we were visiting over the holidays and it was quite yummy! And as goes with many of the pasta dishes I post, this one can also be pretty versatile. You can change up the protein and you can change up the veggies you use!

Spicy Sausage and Broccoli Pasta

Serves 4

Ingredients:

– 1/2 lb. pasta (penne, rotini, or farfalle work well for this)

– 2 cups broccoli florets

– 3 tbs. extra virgin olive oil

– 1 lb. spicy pork sausage, casings removed

– 3 garlic cloves, minced

– 1/4 tsp. red pepper flakes

– 1/4 cup Parmesan cheese, grated

– salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender. Drain the pasta, but reserve 1 cup of the liquid.

2. In a skillet, heat the oil over medium heat. Add the sausage and cook, breaking up into small pieces until the sausage is browned, about 8 minutes.

3. Add the garlic and red pepper flakes and saute for about 30 seconds. Add the broccoli and toss to coat.

4. Add the pasta and reserved cooking liquid 1/4 cup at a time. Stir in the Parmesan cheese and salt and pepper to taste. Serve.
Filed Under: Entrees, Low-Carb, Low-Fat, Pasta, Pork · Tagged With: , , , 23 Comments

Skinny Chicken Enchiladas

February 20, 2012 by


Hi Friends! I hope you all had a great weekend! I had a great time visiting my family this weekend. I got to see an old friend of mine for dinner on Saturday night and the Hubs and I got to spend some great quality time together. One of the great things about visiting bigger cities is being able to do things we don’t get to do at home! We went to an awesome little movie theater where they serve food and drinks and saw The Artist! It was such a great movie! And I loved being able to drink wine that I didn’t have to sneak in (wait, what? did I just say that? No, no, I always never do that!)!

I made these chicken enchiladas a few weeks ago for me and the Hubs. Hubs is not normally a big fan of enchiladas and I kind of ruined these for him because I put the chilis and onion in it, which he HATES! I thought maybe I could be tricksy and he wouldn’t see it, but I failed. This was the first time I made enchiladas at home and I think this recipe is a good start for me. Next time, I will leave out the stuff Hubs hates!

Skinny Chicken Enchiladas

From Skinnytaste

Serves 4

Ingredients for the sauce:

– 2 garlic cloves, minced

– 1-2 tbs. chipotle chilis in adobo sauce

– 1-1/2 cups tomato sauce

– 1/2 tsp. chili powder

– 1/2 tsp. ground cumin

– 3/4 cup chicken broth

– salt and pepper to taste

Ingredients for the chicken:

– 1 tsp. vegetable oil

– 8.5 oz (2 breast halves) cooked shredded chicken breast

– 1 cup onion, diced

– 2 cloves garlic, minced

– 1/4 cup cilantro

– salt to taste

– 1 tsp. cumin

– 1/2 tsp. dried oregano

– 1 tsp. chili powder

– 1/3 cup chicken broth

– 1/2 cup tomato sauce

– 8 (7-inch) tortillas (I used low-carb tortillas)

– 1 cup shredded reduced fat Mexican cheese

– Optional Toppings: chopped scallions, cilantro, black olives, low-fat sour cream

Directions:

1. In a medium saucepan, spray pan with non-stick spray and add the garlic and sauté for about 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside.

2. Preheat oven to 400 degrees. Heat the oil in a skillet on medium-high heat. Sauté onions and garlic on low until soft and translucent for about 2 minutes. Add the chicken, cilantro, salt, cumin, oregano, chili powder, tomato sauce, chicken broth. Cook for about 5 minutes. Remove from the heat.

3. Spray a 13×9-inch baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it and place seam side down into the baking dish. Top with the sauce and cheese. Cover with foil and bake for 20-25 minutes. Serve and top with toppings of your choice!

And now, it’s time to announce the winner of the adorable coffee scoop giveaway!

and the WINNER is….comment #9 which belonged to ANN at Cooking Healthy For Me! Congratulations, Ann!! And thank you again to all of you who participated in the giveaway! Hopefully I will have another one soon! :)

Filed Under: Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , 37 Comments
« Older Posts
Newer Posts »